>^^,yl l/h-e .4./, t%y_ ty^O- 






Boston Wheat and Bread Co. 




■X 



IMPROVED 



AERATED BREAD. 



DR. DAUGLISH'S SYSTEM. 



WITH AN ACCOUNT AND DESCRIPTIVE DRAWINGS OF THE RECENTLY 

PATENTED APPARATUS FOR VESICULATING AND 

FORMING THE LOAF, &C. 



OPINIONS OF THE PRESS, &c. 



BOSTON: 
PUBLISHED BY THE BOSTON WHEAT AND BREAD COMPANY, 

CHIEF OFFICE, 1010 WASHINGTON, CORNER CONCORD STREET. 
Branch Offices : 

12 Canal, and 10 Merrimac Streets, Haymarket Square. 

18 66. 

LIBRARY OF CONGRESS 



<3~< 2- 



014 337 209 1 • 



EXPLANATION OF THE ENGRAVING. 



A Vessel in which water and carbonic acid gas are combined. 

B Mixer, in which flour, salt, and aerated water are combined. 

C Receiver of dough to be vesiculated and formed into loaves 
while another batch is being prepared in Mixer (B). 

D Apparatus for vesiculating and forming loaves of uniform weight. 

E Column for condensing air for promoting the " piled elastic tex- 
ture " of the bread, in combination with apparatus (D). 

F Column for condensing carbonic acid gas for aerating the water. 

G Three wooden generators, where molasses and water are fer- 
mented to produce the carbonic acid gas. 

H Receiver of carbonic acid gas from the generators (G). 

K Steam-boiler, for supplying the engine which pumps the air and 
carbonic acid gas, and kneads the dough. 

|_ Engine and pumps. 

M Vacuum and pressure gauges. 

N Opening for introducing flour and salt. 

O New revolving oven (patent pending). 

UOTE. 



Hitherto, in the manufacture of Aerated Bread, it has been customary to 
mix the dough in a closed vessel, in which is condensed atmosphere amount- 
ing, in some instances, to a pressure of one hundred and sixty to one hundred 
and eighty pounds on the square inch ; and, after the mixing has been com- 
pleted, to discharge the dough from the mixer through certain regulated 
apertures into open baking-pans, by means of the pressure of the condensed 
atmosphere within. During this operation, a great expansion of the dough 
takes place suddenly, and, in consequence, the desired vesicular structure of 
the dough is injured, and its quality for bread-making materially impaired. 

(See third page of cover.) 




tJ ° o, 

A. Holland, Printer, Bostun 



INTERIOR OF AN AEEAT1 

Under Patents of Dr. l>:iu<flisli 



■■■■ 




R I : A D MANUFACTORY 



teai-il it n.ui-'lisli. I.,, n,l,,, 



BOSTON 

WHEAT AND BREAD COMPANY, 

Incorporated by the Commonwealth of Massachusetts, May 9, 1865, 

FOR THE MANUFACTURE OF 

Flour, Bread, and Bread Machinery. 

Aivtlvorized Capital, $500,000. 



S. T. BACON, President. T. D. BOND, Treasurer. 

DIRECTORS. 



Hon. WILLIAM SPRAGUE, U.S.S. 
JOHN A. GARDNER. 



LYMAN B. FRIEZE. 
TIMOTHY D. BOND. 



STEUBEN T. BACON. 



Chief Office, 1010 Washington, corner Concord Street. 

Branch Offices, 12 Canal, and 10 Merrimac Streets, Haymarket Square. 

BOSTON". 



The Company take pleasure in announcing, that negotiations have 
been concluded with Timothy D. Bond, Esq., by which the manufacture 
of this Bread, and the world-renowned " T. D. Bond Cracker," are united, 
insuring hereafter the same degree of judgment and skill in the bread de- 
partment as is manifest has been imparted to that of the crackers. (See 
Mr. Bond's card, p. 24.) 

Additional to the manufacture of bread and crackers, the Company pro- 
pose to sell or license individuals or public companies, rights, together with 
requisite machinery and apparatus, under the patents, &c, owned by them, 
to manufacture this Bread in all the cities of the United States. 

Applications for rights are now solicited. 



Entered, according to Act of Congress, in the year 1866, 

By the Boston Wheat and Bread Company, 

In the Clerk's Office of the District Court of the District of Massachusetts. 










Press of Geo. C. Rand & Avery,-' 3 Cornhill, Boston. 



THE 



Improved Aerated Bread 



MANUFACTURE IN THE UNITED STATES BY THE SYSTEM OF 



JOHN DAUGL1SH, M.D., 



OF LONDON. 



The Improved Aerated Bread is always soft, sweet, pure, 
palatable, and free from any peculiar odor or taste. 



The manufacture of "Aerated Bread" by forcing pure car- 
bonic acid gas into the dough instead of producing the gas by the 
fermentation of the dough itself, or by the action of chemicals such 
as soda and cream of tartar, ammonia, &c, has been for a number 
of years the subject of experiment. The advantage of such a 
method, in combination with improved machinery for kneading, 
forming the loaves and baking without the necessity of manual 
labor, is evident. Entire uniformity in the bread produced, econo- 
my in various ways, the most perfect cleanliness and system, are 
among the important results justly to be expected from a successful 
application of so simple a plan. 

But simple as the plan itself is, not a few unforeseen difficulties 
were encountered in the attempts made by various ingenious 
persons to reduce it to practical application, and make it commer- 
cially successful. Both in America and in England, the skill and 
science of inventors were tested in these efforts. Plans were drawn, 
machinery constructed, and patents obtained under which bread 
was made and put into the market in competition with the products 
of the old-fashioned bake-houses. But, in spite of the best skill 
which could be applied, the aerated bread in almost every instance 
failed to satisfy the public taste. Besides some minor faults, the 
bread possessed a peculiar taste, apparently unavoidable because 



4 IMPROVED AERATED BREAD. 

its source was untraceable, which rendered it unsatisfactory and 
unsaleable. It was not until the system of Dr. Dauglish, an inge- 
nious and scientific English inventor also distinguished for his medi- 
cal skill, was perfected, that aerated bread was produced capable 
of competing successfully with the ordinary article in its sensible 
properties of taste and smell. When this was done, the success 
of the new system was secure ; for, while it was now able to attain 
perfectly those essential points, it possessed advantages in other 
directions that no bread of ordinary manufacture could lay claim 
to. For an enumeration of these advantages, reference is made 
to another portion of this pamphlet (p. 9). 



The Improved Aerated Bread is always soft, stveet, pure, 
palatable, and free from any peculiar odor or taste. 



DR. DAUGLISH'S PROCESS OF MANUFACTURING THE 
IMPROVED AERATED BREAD. 

A brief description of this beautiful and simple system of con- 
verting pure flour into perfect and wholesome loaves without the 
intervention of hand labor, will be found interesting. 

The idea with which Dr. Dauglish set out, the problem he sought 
to solve, was to make the mixture of flour and water spongy with- 
out exciting fermentation in the dough, and without the addition 
of chemicals. After several years of costly and often disappointing 
experiment, by the exercise of energy, patience and science, this 
was successfully accomplished. 

The process of manufacture is as follows : The flour, of the best 
.quality, is first taken from the barrels and sifted by machinery. 
It is then conveyed on a railway, in a small car, to the mixer, a 
strong globular vessel of gun-metal capable of holding two or 
three barrels of flour, and, being introduced therein, and a 
suitable proportion of salt added, the lid is firmly closed. The 
mixer is fitted with a gauge in a manner similar to steam boilers, 
for ascertaining the degree of pressure. Filtered water in suitable 
proportion is introduced into another part of the machine, and 
the air contained in the water and flour is then exhausted by 
an air pump, worked by a steam engine. When this is effected, 
which requires but a few minutes, pure carbonic acid gas produced 



DR. DAUGLISirS SYSTEM. 5 

by any suitable process, — usually by the fermentation of molasses, 
— is forced into the mixer and the water vessel by appropriate 
pumps, until the gauge indicates a pressure of two atmospheres. 
The water is then admitted to the flour, a kneading fan within 
the mixer is set to work, and the mixing is easily and rapidly 
effected. From three to six minutes, according to the kind of 
wheat from which the flour is made, are required for this opera- 
tion. Flour rich in gluten (such as, for instance, the "Haxall" 
and other famous Richmond brands) requires less kneading than 
flour otherwise of equal quality from different wheat. After the 
mixing has been completed the kneading fan is stopped, and 
the dough is ready to be made into loaves and conveyed to 
the oven. This is effected by means of an ingenious machine at- 
tached to the lower part of the mixer, which receives the dough, 
and, through a valve, places in the pans the exact quantity for 
each loaf. At this juncture a most important feature of the 
process occurs, that of vesiculation, by which the "piled elastic 
texture " is imparted to the dough. This is rapidly accomplished 
by a simple compression of air within each baking pan before 
it receives the dough from the measuring valve. When the bread 
is baked it is packed in baskets, and in these conveyed to the wag- 
ons, from which it is delivered to purchasers. By this method, as 
is easily seen, from the first removal of the flour from the barrels 
to the packing of the loaves for delivery, neither the materials nor 
the bread are touched by hand. 



Tlie Improved Aerated Bread is always soft, sweet, pure, 
palatable, and free front any peculiar odor or taste. 



DR. DAUGLISH'S IMPROVED AERATED BREAD COMPARED 

WITH AERATED BREAD MADE UNDER THE 

AMERICAN SYSTEM. 

The Improved Aerated Bread supasses that made by the Ameri- 
can system in being more perfectly vesiculated, and consequently 
lighter; in having a thinner, smoother, and softer crust, and a more 
uniform crumb; but especially in being entirely free from any odor 
or taste differing from that of the best home-made bread. Upon 
this point it is only necessary to make a single trial to be satisfied. 



(5 IMPROVED AERATED BREAD. 

IMPROVED AERATED BREAD COMPARED WITH DOMESTIC 
FERMENTED BREAD. 

1st, Dr. Dauglish's process is scientifically accurate, and in no 
degree dependent upon chance or individual judgement and skill. 

2d, Consequently the bread is of uniform quality, — no waste, 
no uncertainty, no disappointment, attend its manufacture. 

3d, It is not fermented ; therefore it undergoes no chemical 
changes, does not sour, and needs no correctives, such as saleratus, 
soda, &c, to sweeten it. 

4th, Its baking, like its manufacture, is uniform ; its crust being 
smooth and of a uniform thickness and color. 

5th, Unlike all fermented bread, no chemical changes take place 
in aerated bread, either before or after baking. It therefore remains 
soft and palatable for many days; and, when it finally becomes dry, 
it may be restored to its original freshness by the simple applica- 
tion of moisture and heat. It also makes a superior toast. 



The Improved Aerated Bread is always soft, siveet, pure, 
palatable, and free from any peculiar odor or taste. 



IMPROVED AERATED BREAD COMPARED WITH ORDINARY 
BAKER'S BREAD. 

1st, Cleanliness. Instead of the dough being mixed with naked 
arms or feet, oftener than not reeking with perspiration and 
otherwise unclean, this bread, from the opening of the barrel to the 
delivery of the loaves, is not, and scarcely can be, touched by 
any one. 

2d, Rapidity of Manufacture. An hour suffices for the conver- 
sion of the flour into thirteen hundred and forty-four baked loaves ; 
whereas, in the ordinary process, several hours are occupied in 
the formation of the sponge alone, and a farther time in the 
kneading, raising, and baking of the dough. 

3d, Purity. With many kinds of flour, perfectly good and 
wholesome, in the process of fermenting the dough on the old 
plan, which is uncertain and tedious, a considerable portion of the 
starch contained in the flour is first transformed into dextrine, and 



DR. DAUGLISH'S SYSTEM. i 

then gradually iuto grape-sugar or glucose. If the fermentation is 
still continued, the glucose is converted into alcohol, which soon 
escapes from the dough with carbonic acid, and is lost. The con- 
sequence is, the dough becomes sodden, and the bread, when baked, 
is heavy, dark-colored, and unfit for use. To conceal these defects, 
as well as certain properties in damaged or inferior flour, the fraud- 
ulent baker, and sometimes the miller before him, usually adds a 
considerable quantity of alum ; not only with the intention of 
producing a white, spongy bread, but for destroying the acidity of 
the flour, and enabling the dough to " carry more water." Blue 
vitriol (sulphate of copper) is also sometimes k added to absorb 
more water. The practice of boiling rice, or rice-flour, with water, 
and then gradually adding a limited supply of wheaten flour, with 
the object of surcharging the bread with an excess of moisture, is 
adopted by some bakers, the flour thus treated yielding fully 
fifty per cent, by weight, more bread than when merely mixed 
with water and yeast. Bread, in many instances, made on this 
plan, has been known to possess only about two-thirds the 
amount of nutriment it would, had it been made by honest means. 
Such bread, or that containing an excess of water, rapidly becomes 
mouldy and sour, and, when eaten, is apt to derange the digestive 
functions of children as well as of adults. Again, carbonates of 
soda, potash, and magnesia are added to flour for rectifying or les- 
sening the effects of bad harvesting, improper storing, &c. These 
chemicals are also used in conjunction with tartaric acid, arrow- 
root, rice-flour, and other materials, in the form of " baking pow- 
ders," for the purpose of quickly raising the bread, without waiting 
for the more slow operation by the use of ferment. These prac- 
tices, to be sure, are not seriously objectionable for temporary use,' 
but when these alkalies and acids are daily used in making bread, 
it is held by experienced physicians that their effect is in- 
jurious. It is needless to enlarge on the unwholesomeness of such 
adulterations. 

In operating by Dr. Dauglish's process thei-e is no time for the 
change spoken of to occur. No fermentation takes place, and 
consequently there is no advantage in or necessity of resorting to 
such means. 

4th, Uniformity. With the greatest skill and experience it is 
not always that fermented bread can be made at all times alike. 
Differences in the flour, in the atmosphere, and in the ferment, are 
such as frequently to defeat success ; and consequently baker's bread 



8 IMPROVED AERATED BREAD. 

is not unfrequently sour, or otherwise ill-tasting, and more or less 
unfit for use. 

5th, W/iolesomeness. Chemical analysis shows that in the pro- 
cess of fermentation the materials of bread undergo more or less 
deterioration. Experience shows, too, that baker's bread is often 
difficult of digestion, causing acidity of the stomach and distress, 
even when it contains no alum or other improper ingredients. 
Reference to the certificates of distinguished chemists and physi- 
cians, as well as the test of use, will satisfy any one of the remark- 
able wholesomeness and digestibility of aerated bread. 

6th, .Keeping Properties. Baker's bread dries rapidly, and after 
a single day is incapable of being restored to a fresh state, and in 
certain states of the weather often quickly moulds. The aerated 
bread is even better the second than the first day, and keeps per- 
fectly soft and fresh for a much longer time than even the best do- 
mestic bread. 



The Improved Aerated Bread is always soft, sweet, pure, 
palatable, and free from any peculiar odor or taste. 



THE IMPROVED AERATED BREAD AS A DIET. 

There are many persons with whom bread does not agree. The 
instinct or sympathy of the stomach — and this instinct is more 
marked in a debilitated organ than in a healthy one — is a beauti- 
ful provision of nature. Without any aid from the mental facul- 
ties this remarkable monitor will discover the food which produces 
it inconvenience, and through the appetite reject it. In many cases 
individuals will say they eat but little bread, they hardly know why. 

Infants and young children fed upon fermented bread and milk 
often do not thrive, and finally, the diet not being changed, reject 
it partially or altogether, waste away, and often die. Instinct, not 
reason, in these little ones cries out against a food upon which they 
cannot subsist. The remains of yeast left active in this bread set 
up fermentation in the stomach and bowels both of children and 
feeble adults, producing flatulency, acidity, griping, diarrhoea, and 
cholera morbus. Dr. Dauglish says, " Some dogs that would not 
touch fermented bread will eat the aerated with avidity. My 
little girl told me with great glee that her pet cat was very fond 
of the aerated bread, but that she would not touch the fermented." 
In all these cases instinct seems evidently to show a repugnance 



DR. DAUGLISH'S SYSTEM. 9 

to food productive of fermentation. Experience has repeatedly 
demonstrated, that where, in cases like those mentioned above, 
children and adults have rejected fermented bread, the unfennented 
or aerated bread has been found to agree perfectly. Experienced 
physicians, as well as their patients, confirm the fact that dyspep- 
tics, who have been unable to breakfast for years, can make a hearty 
meal of aerated bread without inconvenience. Individuals who 
suffer with acidity, heartburn, and flatulence after meals, and who 
seek relief by taking soda, magnesia, ginger, &c, are relieved by 
discontinuing fermented, and using aerated bread. Most medical 
men object to the use of fermented bread in cases of weak diges- 
tion. Under such circumstances the aerated bread becomes a 
great boon. In England this bread is extensively adopted in 
hospitals, to the exclusion of fermented bread, and the reports of 
hospital authorities are in the highest degree favorable as to its 
comparative nutritive and digestive qualities. The patients them- 
selves express a decided preference for the aerated bread. 



The Improved Aerated Bread is always soft, sweet, pure, 
palatable, and free from any peculiar odor or taste. 



SUMMARY OF THE ADVANTAGES POSSESSED BY THE 

IMPROVED AERATED BREAD MADE UNDER 

DR. DAUGLISH'S SYSTEM. 

1st, It is a great improvement over the old Aerah d Brt ad, being 
free from all distasteful flavor, and every way more delicate, lighter, 
softer, and more palatable. 

2d, It is perfectly clean, being neither mixed nor moulded by 
hand, but wholly made by machinery. 

3d, It is perfectly pure and unadidterated, being made wholly 
from the best wheaten flour, water, and salt, without yeast, alum, 
saleratus, or any other adulteration, the rising being effected by 
the use of carbonic acid gas, obtained from molasses, grapes, 
fruit, &c. 

4th, It is very delicate in its texture, and therefore easily soluble 
in water, milk, or the digestive fluids of the stomach and alimen- 
tary canal. For this reason it is also eminently adapted to the 
various uses to which bread is applied. 

5th, Its taste or flavor is simple, sweet, and agreeable, wholly 
free from the bitterness and acidity so often characteristic of all 
kinds of fermented bread. 



10 IMPROVED AERATED BREAD. 

6tli, It may be eaten fresh with impunity, even by invalids, and 
it may also be kept without deterioration for many days. 

7th, It is strongly recommended by eminent chemists for its pu- 
rity, and by the most distinguished physicians in Europe and Amer- 
ica for its digestibility and its high nutritive value, both to inva- 
lids and persons in health. 

8th. It is economical in all its uses, and is the Cheapest Bread 

TPIAT IS MADE. 



The Improved Aerated Bread is always soft, siveet, pure, 
palatable, and free from any peculiar odor or taste. 



OPINIONS OF SCIENTIFIC MEN, CHEMISTS, AND PHYSICIANS 

IN REGARD TO DR. DAUGLISH'S IMPROVED 

AERATED BREAD. 

Opinion of Dr. A. A. Hayes, State Assayer : — 

Aerated Bread. — A most successful application of science to a manu- 
facture which was before remarkable for its uncertainty, its deficiencies, and 
for the variety of imperfect methods adopted, comes to us as a great improve- 
ment, destined to work a salutary change in subsistence and public health. 

The Manufactory of the Boston Wheat and Bread Company in this city 
is a model of simplicity and efficiency, of cleanliness and order, rarely seen, 
where both mechanical and chemical processes are applied to insure results 
entirely under control as regards certainty in quality and quantity. In this 
establishment can be seen the purification of flour before it is mixed with fil- 
tered water and a little salt to form a paste. This paste is immediately 
kneaded in a clean metallic vessel, by machinery, having previously been im- 
pregnated under pressure with the purified gas arising from the fermentation 
of molasses or syrup contained in closed vessels. By the use of this gas (car- 
bonic acid), the object which has hitherto been sought after by the use of 
leaven, yeast, baking powders, and other means, without leaving those objec- 
tionable and often filthy residues common in bread made by such means, is 
accomplished. It is a very important point in this connection, that the new 
process dispenses with the use of mineral acids and salts of all kinds in form- 
ing the sponge, securing the result, indeed, by the usual agent, but using the 
gaseous parts only, free from the substances from which they are generated. 

As the dough of the bread is raised by mechanical action, while only the 
pure gaseous exhalations of fermenting sugar are present, no acetic or putre- 
factive change in the flour or in the dough is induced, nor are the sugar and 
flesh-forming parts of the flour wasted in the act of making the sponge. The 
weight of the loaves and the baking are exactly graduated ; during the bak- 
ing the gas wholly passes off, and the bread produced is not only free from 
any unpleasant odor or taste, but the mode of production confers on it an 
indisposition to become sour or unpalatable even after several days exposure 
to the air. Its sweetness and flavor are those pertaining to the flour, while 
its perfect sponge adapts it to the most feeble digestive powers. The whole 
nutritive matter of the flour remains undiminished in the bread. It is re- 



DR. DAUGLISH'S SYSTEM. 11 

markable for its texture, the delicacy of the crumbs formed from it, and for 
its adaptability for making toast, or secondary cooking in any way. Those 
who have seen the ordinary manufacture of bread will duly estimate the fact 
that clean or unclean hands do not come in contact with the materials or the 
bread at any stage of the manufacture, and that cleanliness and system are 
pervading features in every part of the establishment. The choice of bread 
is to a certain extent a matter of taste ; and those who relish the sourness or 
bitterness of bread retaining beer yeast will miss these impurities in the aera- 
ted bread, which is undoubtedly the nearest approach to a perfect bread 
which has yet been manufactured. 

Respectfully, 

A. A. Hayes, M.D., State Assayer. 
20 State St., Boston, March 1, 1SG6. 



Certificate of Dr. Chas. T. Jackson, Consulting Chemist and State 

Assayer. 

State Assayer's Office, 33 Somerset St., 
Boston, March 3, 18G6. 

I hereby certify that I have made a full and careful examination of all the 
materials, apparatus, and processes employed in the Boston Wheat and Bread 
Company's establishment. I am fully informed respecting the whole method 
of operating, and the nature of every article used in their manufacture of 
aerated bread, having witnessed the same with great satisfaction. 

I will therefore state, for the information of the public, that only flour, salt, 
and filtered water are used to form the dough, which, after being impregnated 
with carbonic acid gas generated by the fermentation of molasses in a sepa- 
rate apparatus and condensed into the dough under pressure, is then mixed 
by the aid of machinery. This gas, when relieved of pressure, by its 
elasticity makes the dough light and spongy ; operating in the same way that 
the carbonic acid gas generated by the decomposition of part of the flour 
does in the ordinary fermented bread. Since in aerated bread no portion of 
the flour is sacrificed for the production of this gas, so much is saved as food. 
No chemical agent of any kind, or injurious or unwholesome substance, is in- 
troduced into this bread. From the time the flour is emptied from the barrel 
until the bread reaches the table for delivery, no human hand touches it in 
any of its stages of preparation ; and, the work being done in closed vessels, 
it is impossible for any dust or foreign matter to be by any accident intro- 
duced into the dough or bread. Absolute cleanliness and rapidity of produc- 
tion are very attractive features of this method of bread-making, and uniform- 
ity of results is also certain. It only requires one hour to sift, knead, aerate 
(or raise), and bake four barrels of flour. This sudden transition of pure 
flour, salt, and water into baked loaves allows no time in which it can undergo 
the fermentative changes which the ordinary process involves. I cannot con- 
ceive of a more cleanly, nutritious, or healthful bread than is elaborated by 
this process. Dyspeptic people, and those having delicate digestive organs, 
who cannot eat fermented bread, must hail the advent of the aerated or un- 
leavened bread with delight. Bakers who visit the establisment will not 
fail to learn a lesson in neatness and cleanliness, which I know, of my own 
observation, too many of them very much need. 

Charles T. Jackson, M.D., 
Consulting Chemist and State Assayer. 



12 IMPROVED AERATED BREAD. 

From Dr. Jas. R. Nichols, Manufacturing Chemist. 

No. 150, Congress St., Boston, March 5, 1866. 

Boston Wheat and Bread Co., Gentlemen, — I have been much in- 
terested in the improvements introduced into your establishment in the manu- 
facture of aerated bread. In securing the gaseous product resulting from the 
vinous fermentation of saccharine substances, you not only utilize a waste 
product, but remove all possible prejudice on the part of the public in the use 
of the carbonic acid gas as derived from ordinary substances. 

You are enabled to declare to the consumers of your aerated bread, that 
no acids or corbonates of any kind enter your bakery, and that no substances 
but pure flour, water, salt, and the gas as obtained from molasses, grapes, or 
fruit are employed, either directly or indirectly, in the production of your 
delicious bread. I have used it in my family with much satisfaction, and, from 
a lull knowledge of the chemistry of bread-making, have no hesitation in say- 
ing that your method is most perfect. The superiority you claim for this 
bread as regards digestibility, retention of moisture, &c, is well founded; 
and it cannot fail of meeting with a large demand. 
Very respectfully, 

Jas. R. Nichols, Chemist. 



From Thomas H. Hoskins, M.D., Author of "What we Eat; a 
Treatise on the Adulteration of Food," &c. 

868 AVashington Street, Boston, 
March 5, 1866. 

It gives me pleasure to testify, after a thorough and repeated examination 
of the Boston Wheat and Bread Company's Works, studying the theory and 
practice of bread-making by the aerating process, and the application of ma- 
chinery in the place of manual labor, that nothing could be more perfect and 
complete tlian the manner in which the work of manufacturing bread is there 
carried out, or more thoroughly satisfactory than the results attained. No 
possibility of contamination, no temptation to adulteration, no uncertainty 
in the processes, exists in making bread by the method of Dr. Dauglish, con- 
ducted as it is by means of the latest improvements in bread-machinery as 
elaborated by .that most ingenious inventor, and approved by the highest 
chemical, sanitary, and medical authorities of Great Britain. 

As to the bread itself, it needs but a trial to establish its character in any 
family upon whose table properly-made bread is appreciated. There can be 
no mistake as to the superior nutritive value and greater digestibility of Dr. 
Dauglish's bread. In that branch of medical practice to which my principal 
attention has been given, — the diseases of children, — I have already found 
the aerated bread an unquestionable boon. Repeatedly I have seen children, 
by a mere change of diet from fermented to aerated bread, relieved of gas- 
tric and intestinal irritation, recover their color and animation, and become, in 
short, restored to health ; and, this without the least medication, but simply 
through the avoidance of fermentable diet, and the substitution therefor of a 
simple and quickly-digested food. 

I can therefore warmly congratulate the citizens of Boston upon the suc- 
cess of an enterprise which insures them the staff of life in so perfect a form, 
in place of the impure and too frequently adulterated and most unwholesome 
bread manufactured by the ordinary method. 

Th. II. Hoskins, M.D. 



DR. DAUGLISH'S SYSTEM. 13 

From L. A. Cutler, Esq., Superintendent Boston City Hospital. 
Boston City Hospital, March 6, 1866. 

Boston Wheat and Bread Company. Gentlemen, — Some time since 
my attention was called to your Improved Aerated Bread, and for the last 
eight months I have been" using it in the Hospital in connection with the 
common baker's bread. . 

I feel it a pleasure to express my entire satisfaction as regards its quality 
and economy. It comes much nearer the domestic bread than any we have 
used, and I think, before long, I shall find it for the interest of the institution 
to adopt it wholly. 

Yours very respectfully, 

L. A. Cutler, oupt. 

From Rev. A. L. Stone, D.D. 

Boston, Jan. 20, 1866. 
My dear Mr. Bacon, — Our morning loaf from your oven is now quite 
indispensable to the comfort of the household. It is invariably sweet, light, 
and spongy, and rather casts our domestic baking, of which we have been 
somewhat proud, into the shade. I confess I am surprised at the uniform excel- 
lence to which you have attained, and to which thus far in our experience we 
have seen no exception. 

Cordially yours, 

A. L. Stone. 

S. T. Bacon, Esq., President. 



From Dio Lewis, M.D., Author of the Popular System of "New- 
Gymnastics." 

Lexington, Jan. 29, 1866. 

My dear Sir, — For some time we have been using your Improved 
Aerated Bread in our large family of two hundred persons. As for years it has 
been both my pleasure and duty to study this article of food, I have watched 
with much interest the change from the bread we have been using for the last 
year or two, which we have thought to be very excellent, to your new bread. 
I am more than satisfied, and congratulate you upon your success in a vital 
work. I have frequently eaten Dr. Dauglish's bread in London, and have 
regretted that the aerated bread heretofore made in this country was so unlike 
the English article. The bread you are now making is quite equal to that 
made by the English manufacturers. N I have made several analyses of your 
bread, and have used the tests for the foreign ingredients employed in bread, 
and find the article to be what you affirm, — entirely pure. The warm praise 
heard on every hand at our table, I ai.-. sure would gratify you. Some tew 
who at first tasted daintily because of some unpleasant recollections of the 
aerated bread produced in Boston sometime ago, all join in expressions of 
satisfaction. , T , 

On behalf of the millions who within five years will daily use the Improved 
Aerated Bread, and most heartily on my own account, I thank you for your 
earnest and persevering efforts, which have at length resulted in a triumphant 

success. 

I am, my dear sir, yours truly, 

Dio Lewis. 

S. T. Bacon, Esq. President, 



14 IMPROVED AERATED BREAD. 

From D. Jay Browne, Esq., late U. S. Commissioner to Europe to 
investigate Food, Wines, &c. 

Boston, March 8, 1866. 

Boston Wheat and Bread Company. Gentlemen, — On numer- 
ous occasions I have witnessed the manufacture of bread at your establish- 
ment, and am familiar with all the materials used therefor ; and I take pleasure 
in stating that for beauty and simplicity of process, cleanliness and order 
of working, wholesomeness and healthfulness of the product, and all other 
desirable properties, your bread is unsurpassed. I esteem it fortunate for 
our country, as it must also be to yourselves, that you have introduced into 
the United States Dr. Dauglish's English method of making the aerated bread. 
While housedceeping in London, about three years ago, my family used this 
bread, so largely manufactured by the London Aerated Bread Co. However, 
your method of generating the carbonic acid gas employed in its manufacture 
by the fermentation of molasses, grapes, and other fruits, is an improvement 
over that of the English, where the gas is generated the same as for soda 
water. Of your bread as a diet I cannot speak too flatteringly, for, being an 
invalid with feeble digestion, I have been able to eat this bread heartily 
without unfavorable results; and whenever its chemical nature was changed 
by toasting, it was extremely agreeable to the palate in all stages of disease. 

Respectfully yours, 

D. Jay Browne. 



From John P. Jewett, Esq. 

Boston, March 8, 1866. 

S. T. Bacon, Esq., President. Dear Sir, — You doubtless remember, 
that, soon after my return from Europe with my family, I called at your office 
to complain of your aerated bread, as compared with that which we 
had lived upon for nearly a year in London. I think you felt at the time that 
my criticisms were rather harsh ; acting, however, in accordance with my ad- 
vice, you went to London to see and taste for yourself, and, I presume, be- 
came thoroughly conversant with the new process (Dr. Dauglish's) for mak- 
ing the aerated bread. I judge so from the excellent quality of the bread 
you are now making, which is greatly superior in eveiy respect to your 
former efforts. I am much pleased to learn that your untiring enterprise 
is being crowned with signal success. 

Your friend, 

John P. Jewett. 



From Timothy D. Bond, Esq., the Manufacturer of probably the 

best Crackers in the world. 

Boston, Jan. 12, 1866. 

Boston Wheat and Bread Company. Gentlemen, — My famil- 
iarity with your manufacture of Dr. Dauglish's Improved Aerated Bread, 
and my desire to see the system generally adopted in the United States, 
incline me to give the expression of my opinion that no system of bread- 
making can be more neat, simple, economical, or healthful. So soon as its 
advantages are known, the rights for our cities and large towns will be taken 
up eagerly ; for I believe this is the bread for the people. 

Yours, &c, 

Timothy D. Bond. 



DR. DAUGLISH'S SYSTEM. 15 



State House, Boston, Feb. 21, 1866. 

Boston Wheat and Bread Company. Gentlemen, — Please accept 
my thanks for the generous loaf you were pleased to send me. Its proportions 
■were so ample as" to admit of several subdivisions, which were distributed 
among my friends in the State House — whose opinion of the bread may 
be found subjoined, and in which I fully coincide. 

Very truly yours, &c. 

D. II. Rogers. 



State House, Boston, Feb. 21, 1866. 

The undersigned, having been furnished with a piece of the big loaffvom 
the Boston Wheat Bread Company, desire to express their admiration of its 
quality, and to say that, in their opinion, they have never eaten better bread 
manufactured at a public bakery. They cannot doubt that the public will 
appreciate the efforts of this company of bread-makers, whenever the article 
is placed within their reach. 

Anson P. Hooker, M.D. D. Wilder, Jr. 

H. Kemble Oliver. S. B. Smith. 

W. D. Holden. Samuel C. Oliver. 

A. Harmon. Julius L. Clarke. 

Joshua Phippen. T. E. Baker. 
H. K. Oliver. 

For the report of the Committee on Bread, appointed by the 
Massachusetts Charitable Mechanic Association, see last page of 
cover. 



Opinions of the Press. 

The necessarily limited space of a pamphlet like, this renders it impossible 
to spread at length before the public, in its pages, the various nattering opi- 
nions of the Press, both of Great Britain and this country, in regard to this 
bread. Flattering articles have approved in the London " Times," " Review " 
" News," " Sun," " Star," " Mechanics' Magazine," " Once a Week," " St. 
James's Magazine," the " Birmingham Post," " Liverpool Courier," &c, &c. 
The following expression of transatlantic approval of Dr. Dauglish's invention, 
taken from that well-known medical journal, the London " Lancet," of Dec. 10, 
18G4, should be read by all. The article is from the pen of T. F. Sanger, 
Esq., M. R. C. S., Surgeon of the Convalescent Hospital, and its substantial 
portions are as follows : — » 

"Bread made in the usual way, with yeast or leaven, has the first principles 
of fermentation, decomposition, and putrescence commenced in it, and, when 
taken into a stomach in which from disease or the weakness of infancy, the gas- 
tric juices are not sufficiently powerful to arrest the fermentative process, it be- 
comes a source of discomfort, flatulence, diarrhoea, &c. On the contrary, the 
Aerated Bread, being vesiculated or lightened by the mechanical action of the 
fixed air, or carbonic acid gas, has none of the putrefactive elements in its 
composition. It is therefore easily digested and assimilated, and may even 
be eaten quite new by the dyspeptic, without feeling any of the discomfort 
which new leavened bread generally produces uti all but the most vigorous 
stomachs. 



16 IMPROVED AERATED BREAD. 

I have a patient who has suffered from indigestion for some years, and 
whose great difficulty in diet was her bread, as she could only eat home-baked 
bread after it had been made three or four days. She could not tolerate 
bakers' bread, and, when on a visit to London, used to have her bread sent 
from the country. This lady can eat the Aerated Bread new without any 
discomfort : in fact, it digests better than the home-made, and she has a box 
sent her every week from London. 

The Aerated Bread has a like salutary effect on infants, where they are 
obliged to be brought up wholly or partially by hand. I have seen children 
pining away from diarrhoea and atrophy, under a diet of common pap, or tout 
les mots, or any of the compounds which are vaunted as wonderful foods for 
infants, recover in a very short time after the Aerated Bread has been sub- 
stituted for them. A few days since, a lady informed me that her child, who 
had been fed for months with the Aerated Bread, and had during that time 
enjoyed uninterrupted good health, was, during a visit from home, obliged to 
have fermented bread. Diarrhoea and sickness was the consequence, which 
only abated on the child's return to his Aerated Bread diet. 

This bread forms a soft, jelly-like compound when mixed with milk and 
water, which is easily sucked through the tube of a common feeding-bottle, 
and, with a little sugar, makes a food of which infants grow very fond. 

Dr. Corfee, of the Middlesex Hospital, informs me that since he has been 
able to procure Aerated Bread for his patients, he has found those cases of 
dyspepsia which so often affect the brain-workers of the great metropolis, 
— men who work for the press, &3., — more amenable to treatment than when 
they were compelled to eat leavened bread, most of it containing alum, 
without which the bakers cannot make their loaves and rolls white enough 
for the London market. 

The managers of our hospitals, barracks, and union-houses, would find 
that, by introducing the Aerated Bread as an article of diet into those insti- 
tutions, they would more quickly restore the sick to convalescence, and more 
permanently retain the vigor of the healthy." 



The report presented to Parliament by Mr. Tremenheere, the 
commissioner appointed by the Home Office to inquire into the 
" grievances complained of by the journeyman bakers," calls atten- 
tion to the great importance of Dr. Dauglish's process. Thus, 

" The new method of bread-making substitutes machinery for hand-labor. 
The dough is distended by mechanical means ; an operation which can be 
conducted on a large scale with perfect regularity, certainty, and rapidity; 
waste and deterioration being entirely avoided, and the most perfect clean- 
liness secured, as the Hour passes from the sack into the baked loaf with- 
out being once touched by the hand. The long hours and exhausting night 
work of the operative bakers are rendered unnecessary, and all the other 
evils of the trade are entirely remedied.'' 

" One of the witnesses brought before Mr. Tremenheere, speaking of the co- 
pious perspiration flowing from the face and arms, and dropping into the dough 
and being incorporated with the bread, says ' Plenty of it,' &c. 

" Another witness says, ' After the dough is made, the journeymen first rub 
their arms out, i.e., get off all the dough they can by rubbing, and using dry 
flour to get off what adheres ; after that they work off the rest in a pail. It 
they are not looked after they will throw this water away ; but a careful mus- 
ter keeps it, and compels them to use it in the next batch, with the rest of the water 
used in making the dough." Item, as old Pepys would say, Beware of the 
1 careful ' master-baker. 



DR. DAUGLISE'S SYSTEM. 17 

Extract from "The Hygiene of Bread," by Harry William Lobb, 

M. R. C. S. E., &c, London. 

" I have taken some trouble to ascertain the opinions held by our profession 
on the subject of bread, and I have been somewhat surprised to find that the 
great majority of those I have questioned have, like myself, discontinued the 
use of fermented, eating some form of unfermented bread. Many of these 
gentlemen are unwilling that their names should appear, but I may say that 
some of the highest and most honored are amongst them." 



Extract from the " St. James's Magazine," London. 

" After all this demonstrative evidence, what is to be said in favor of 
hand-made bread ? We have shown that it is a filthy process ; we have shown 
that it is an unhealthy process ; we have shown that it is not an economical 
process ; whereas, on the contrary, manufactured bread possesses all these three 
virtues." 



From the American Press we reproduce portions of articles 
which recently appeared in the editorial columns of the "Boston 
Daily Advertiser," "Courier," "Transcript," and "Commercial 
Bulletin." 

From the "Boston Daily Advertiser," Jan. 3, 18G6. 

Improved Aerated Bread. — Several years ago, as a large portion 
of our readers will remember, the manufacture of what was called aerated 
bread was begun in most of the large cities of the country. In Boston, 
a large building was erected on the corner of Washington and Concord 
Streets expressly for the purpose, and fitted out with elaborate and costly 
machinery. The bread had been only a short time in the market when 
the public discovered, that, however faultless might be the theory of the 
invention, the bread was certainly not good. Improvements of various kinds 
were suggested and tried, but all to no effect; and, after a great deal of time 
and money had been spent, it had to be acknowledged that the invention 
from which so much was hoped was chemically and mechanically a practical 
failure. In one city after another, in rapid succession, the project was aban- 
doned : those who had engaged in the scheme were left to pocket their 
losses, and the public returned to the old yeast-fermented loaves, with all 
their manifest imperfections. 

Mr. Steuben T. Bacon, the chief mover in and therefore the largest loser 
by the project in this city, heard from unquestionable sources, that, in Eng- 
land, after the same difficulties found here had been encountered and over- 
come, the manufacture of aerated bread had proved a success financially 
and chemically. He at once crossed the Atlantic to investigate the matter, 
and found, that, not only was good bread made to the satisfaction of the 
public and the profit of the manufacturers, but that the machinery used was 
infinitely cheaper, smaller, lighter, and better in every way than the cum- 
brous and costly apparatus with which the American experiment had been 
made. lie at once pui'chased the right to use the new system, known as Dr. 
Dauglish's, in this country, took out an American patent on it, and brought 
over one of the English machines from which to pattern in the manufacture 
of more. 

3 



18 IMPROVED AERATED BREAD. 

A company was immediately formed under the title of the " Boston 
Wheat and Bread Company," for the manufacture alike of the improved 
aerated bread and of the machinery to produce it, and for the sale of rights 
for all parts of the United States. Of this company, the authorized capital 
stock of which is $500,000, Mr. Steuben T. Bacon is president, and Mr. Chas. 
S. Belcher, treasurer, and Hon. William Sprague, United-States Senator from 
Rhode Island, is one of the directors. The building No. 1010 Washington, 
corner of Concord Street, was purchased, and the manufacture of bread 
commenced in May last. The machinery has run to perfection, the 
bread so quietly made has become popular, and has stood every test, and 
been unanimously pronounced to be delicious, wholesome, and in every way 
of unexceptionable character. The company are rapidly enlarging their 
i'acilities for making bread, and are ready to negotiate for the sale of patent 
rights, and of the new and improved machinery. 

It would not be possible in a notice like this to enter into a detailed de- 
scription of the process of making bread, and a very brief sketch must suffice. 
It is perhaps well known that the only ingredients in the manufacture of 
the aerated bread are flour, water, and salt. The bread is raised by passing 
through these, pure carbonic acid gas, which is generated in the basement of 
the building by the union of molasses and water, in three cisterns holding a 
thousand gallons each. The residuum, after the creation of the gas, is sold 
for the manufacture of vinegar and for other purposes, so that the gas is pro- 
duced at little or no expense. From the three cisterns (which are supplied 
with molasses and water at a proper temperature by an ingenious apparatus 
which we have not space to describe), the gas is carried through pipes to a 
large receiver, where it is kept for use and whence it is pumped by the 
Dauglish machine which we shall refer to hereafter. 

In the second story of the building, the flour is emptied from the barrels 
(it being found productive of the best results to mix flour of different brands 
together), and thoroughly sifted by machinery. It is carried by little cups 
running on an endless belt, into a funnel-shaped wagon running on a little 
railway. While here the proper proportion of salt is placed upon it, and the 
whole is emptied into the mixer of the Dauglish machine which stands on 
the first floor. 

The new apparatus, which takes up only a little space and weighs less 
than one of the supporters of the old machine, is run by a little engine no 
larger than a gallon measure, while the old system required a large engine 
of thirty-horse power. This little engine operates four very ingenious pumps 
connected with the mixer in which the flour, water, and salt are placed. 
The first sucks away the air, and produces a vacuum ; the second forces 
in the carbonic-acid gas, which aerates or raises the dough ; the third returns 
the surplus gas ; and the fourth compresses air for use in the drawing-off 
apparatus. While in the mixer, the dough is kneaded by a beating appara- 
tus somewhat similar to that in a churn, but a great improvement on that 
used in the former experiment. It is ejected from here, and, by a very sim- 
ple contrivance not easily described, cut into lumps of the proper size, and 
placed in pans, which are put in the ovens on revolving platforms, by means 
of which the heat is equally distributed. In less than an hour from the time 
the flour is taken from the barrels, it is shovelled from the oven baked bread, 
and placed on large tables, perforated to allow the circulation of air, to cool. 
From these tables it is placed by hand in the baskets of the distributing 
agents, — being the first time it has been touched either as flour, dough, or 
loaves, by the human hand from the time it was barrelled up at the flour 
mill. The present capacity of the manufactory is a thousand loaves of bread 
an hour, the work beginning in the evening. In the daytime another set of 
hands is employed in making crackers, by the familiar system, in the same 
ovens used for the aerated bread. The capacity of the company will soon be 
increased by the introduction of additional machinery. 



DE. DAUGLISirS SYSTEM, 19 



From the "Evening Courier," Aug. 18, 1865. 

TriE Staff of Life. — People who live in cities, and still more their 
friends from the country, find continual fault with bakers' bread. It is un- 
substantial, dl-tasted, and indigestible. Such is the general verdict. Every- 
body prefers homa-inade bread, when they can get it made by somebody who 
knows how to do it; but these somebodies are scarce, and getting scarcer. 
In spite of satirists and the newspapers, women grow less rather than more 
domestic, and (perhaps in consequence) servants daily more incompetent. 
A few attempts at having bread made at home generally satisfy the men of 
a family that, good as home-made bread may be, and bad as the purchased 
article is, the latter offers, as a rule, the lesser of two evils. 

Did the reader ever visit a bakery in work time, particularly in hot 
weather ? If so, we insure he was convinced, that, whether we citizens eat 
our bread in the sweat of our brows or not, we certainly eat the sweat of 
other men's brows and bodies in our bread. 

This is a disgusting fact, and true as it is we will not dwell on it. What 
we want to call attention to is the fact that science and ingenuity have com- 
bined to give us an article of bread, now for sale in any quantity to the peo- 
ple of Boston, of a quality equal to the best home-made, and actually free 
from any possibility of contamination. 

We refer to the bread now manufactured by the Boston Wheat and Bread 
Company, and known as " Improved Aerated Bread." An unsuccessful at- 
tempt was made a few years ago to introduce a bread of this sort, which 
failed, owing to the defects in the process which gave a peculiar taste to the 
loaf. This was under an American patent. The present establishment is 
conducted under the far better, more scientific, and entirely successful pro- 
cess invented in England by Dr. Dauglish. This process, which has 
excited great attention among economists and scientific men in Europe, 
and has been made the subject of a Parliamentary report, is now in success- 
ful and extensive use in all the principal English cities. We will briefly 
explain it. 

Bread is essentially a mixture of flour, water, and salt, subjected to a bak- 
ing heat. But the mixture, in order to become good bread, must in some 
way be made light and porous. This is effected by several methods. The 
oldest and most common consists in setting up fermentation of the bread it- 
self by the introduction of a portion of yeast or ferment. Under the action 
of this, a portion of the flour is decomposed, and one of the products of its de- 
composition, cai'bonic-acid gas, permeates the bread in all parts, imparting 
the required porosity or " lightness." Another method is to produce the car- 
bonic acid, not by fermentation of the bread itself, but by the effervescence 
of an alkaline carbonate (usually carbonate of soda or potash), with an acid. 
This is effected in the ordinary way by the use of " yeast powders," which 
are a mixture of the alkaline and acid constituents in a dry form, ready to 
effervesce when moistened. Still another method — that adopted by the 
Boston Wheat and Bread Company — is by the fermentation of molasses in a 
separate vessel. The carbonic-acid gas produced in either case is identically 
the same thing as that which causes the sparkle and froth of champagne or 
soda water. None of it is left in the loaf when it comes from the oven ; but 
the cavities formed by its bubbles in the dough constitute the lightness of 
the bread. 

Yeast bread is the kind made by the bakers. But to mix the flour thor- 
oughly, and temper the dough so that it shall produce a uniform, even, and 
very unsubstantial loaf, kneading is required; and this, as usually conducted, 
is a hard manual process, requiring prolonged contact of the operative's 
hands and arms, and sometimes feet, to effect it. 

Dr. Dauglish's process is a very simple one, very easily ami quickly per- 



20 IMPROVED AERATED BREAD. 

formed, unvarying in its results, and, from the barrel to the delivery, no 
element of the bread is touched by the human hand. The flour, water, and 
salt are introduced into a close receiver, in which an armed shaft which 
mixes them together is operated by machinery. The carbonic-acid gas for 
lightening the bread is forced by an air-pump into the receiver which con- 
tains the dough. After being thoroughly mixed, which requires but a few 
minutes' action of the machinery, the dough is delivered through an opening 
in the receiver to an automatic attachment, which weighs each loaf, cuts it, 
and deposits it in the pan, and delivers it to the oven ready for baking. 

We have used this aerated bread now for several months, and find it ex- 
cellent to the taste, admirably white and pure, and continually mistaken by 
friends for home-made. Unlike the baker's loaf, it keeps well for several 
days, and is really better the second day than the first. It is perfectly uni- 
form in quality, and as none but the best flour can be used in the process it 
is evident that this must always be the case. We hardly think an article 
which can be so easily tried requires higher or more extended praise, but 
advise our readers to test it for themselves. 



From the "Evening Transcript," Dec. 30, 1865. 

Bread Making by Machinery. — The difficult problem of manufactur- 
ing the " staff of life" by machinery, so that it shall successfully undergo the 
test of all degrees of temperature, has been finally solved both in England 
and this country. S. T. Bacon, President of the "Boston Wheat and Bread 
Company," as the principal manager of the Boston Aerated Bread Company 
in 18G2, "projected and erected the large brick building, No. 1010 Washington 
Street, with the view of fully trying the experiment of applying machinery to 
bread-making. In the course of these efforts, a large amount of money was 
expended in order to obtain the most advantageous use of the mechanical 
contrivance known as the American patent. 

Contemporaneous with the starting of the Boston Company nearly four 
years ago. an Aerated Bread Company was established in London, with a ca- 
pital of £500,000, which employed Dr. Dauglish's system of machinery. 
Such has been the success of these labor-saving instruments, that twenty-one 
bakeries are now in operation to supply the demand for this bread in the 
great English metropolis ; while other companies have been instituted in the 
provincial cities of Great Britain, and nineteen bakeries turn out excellent 
loaves made in the same way in different parts of the British Empire. 

The introduction of the Dauglish patent into this country was made last 
July, and the sole and exclusive right to manufacture bread by that method 
in the United States is owned by the " Boston Wheat and Bread Company." 
These English machines produce the results to be gained with marvellous ra- 
pidity, with a trifling expenditure of power and labor, and by utilizing all 
the salutary materials at hand. The instruments, singularly adapted for the 
purposes for which they are designed, are compact, free from the criticism of 
being too cumbersome, and, having been constructed on thoroughly scientific 
principles, systematically work out the same promising effects. Hardly a 
chance of loss of bread exists, because of changes in temperature of the at- 
mosphere. The great and constant rule is that light, palatable, and sweet 
bread comes forth from the machines as an inevitable product. The cost of a 
single machine, with all the indoor apparatus necessary for the manufacture 
of bread, is only about $7,000, — not quite one-half the expenditure required 
to obtain other machinery now in limited use for bread-manufacturing in the 
United States. 



DR DAUGLISIFS SYSTEM. 21 

In examining the English system, even the inexperienced eye cannot fail 
to notice the wonderful manner in which the inventor has simplified former 
complex styles, dispensing with an immense mass of* extraneous mechanism, 
until the improved machinery can be driven by an engine of four-hojse power. 
The advantage thus gained in compactness and economy cannot well be over- 
estimated. Throughout, the superiority of Dauglish's patent has approved 
itself by the certain test of actual trial, and his method will be speedily 
adopted wherever bread is manufactured. 

A visit to the premises of the " Boston Wheat and Bread Company " will 
convince the most doubting of the superiority of the English invention, and 
create astonishment at the completeness of the arrangements of this corpo- 
ration for the business undertaken. The coal to supply the furnaces, and the 
flour from which to manufacture the bread, are carted directly into the base- 
ment of the building on Concord street. The anthracite drops down into the 
bunkers in the cellar, close to the furnaces, while the flour is carried by an 
elevator into the sifting apartment on the second floor. 

After the mixing of the ingredients to compose the bread, the bottom of 
the globe slides out, and the paste which has been formed — at this time al- 
most as heavy as lead — slips down into another vessel below. Into this is 
inserted a tube containing sections cut in it just the size of the desired loaf. 
The heavy, clammy substance is drawn out through an air-tight passage, and 
the moment the material reaches the outer-atmosphere the carbonic acid gas 
suffusing the mass, seeks to escape, puffing up the dough until every portion 
becomes equally light and porous. It is then immediately put into the ovens 
and baked. One important fact should be here marked. From the time the 
flour is taken from the barrels, until the loaves, baked, are transferred to the 
structures built for their distribution, the intervention of human hands is en- 
tirely superseded, so that absolute cleanliness is insured throughout the whole 
process of manufacture. 

The carbonic acid gas employed as the substitute for yeast is generated by 
the fermentation of molasses and water ; and the various instrumentalities by 
which it is secured form the subject of a patent. The residuum of molasses 
and water, after the gas has been evolved, is sold to the vinegar-maker, who 
is eager to pay for the liquid a sufficient amount to render the production of 
the gas a matter of very little if any expense. By employing this aeriform 
fluid, the manufacturer escapes the necessity of working into the flour the 
foulness sometimes existing in yeast. 

The bread produced by the process of which we have been speaking is 
uniformly light, remarkably sweet, retains its moisture for a long time, and is 
really a healthy article of food. These facts large numbers of families in this 
city have discovered much to their own gratification. The loaves furnish a 
cheap, agreeable, satisfying, and salutary aliment for the community. Ten 
thousand of them are baked daily, and the demand increases. No complaint 
is heard from any quarter. Indeed, every indication at present points to a 
rapid absorption of the business of bread-making, in all the large cities, by 
those having the right to use Dauglish's patent machine. 

The " Boston Wheat and Bread Company " is prepared to sell the Dauglish 
machines, set them in running order, and also to furnish all the necessary out- 
fit for bread-making. With the mechanism requisite for the manufacture in 
which the corporation is concerned, must also be purchased the right to avail 
of the great benefits of the Dauglish system. Those engaged in providing 
" food for the million," in any part of the country, will not fail to note the 
composition of the company which thus proposes to introduce a new method 
of manufacturing bread in the United States. Its list of officers is abundant 
guaranty that it will fully meet all its promises. The Board of Management 
consists of persons who need no introduction to the American people. 



22 IMPROVED AERATED BREAD. 

From the « Commercial Bulletin," Jan. 6, 18G6. 

Our Daily Bread. — The tendency of all manufacturing is toward the 
creation of large establishments, the perfection of machinery for the perform- 
ance of details, and the division and simplification of labor. 

One branch of manufacture, however, ranking among the very first in ex- 
tent and importance, has as yet been maintained upon the system of the 
Middle Ages. The baker of to-day performs the operations of his trade sub- 
stantially in the same way as his predecessor of two centuries ago. Some ma- 
chinery has been introduced into the business, but chiefly for the production of 
special descriptions of bread. The family loaf continues to undergo, in the 
baker's shop, the same manipulations as of old. What these are is pretty 
well known. The manner of them is less known, and this is fortunate for 
those who are compelled to subsist upon their products. That coarse and 
often filthy laborers, careless and gross in their habits, mix, knead, and handle 
our daily bread in every stage of its manufacture, must be known to most 
people, although they may voluntarily avoid reflection upon a matter from the 
consequences of which there has been, heretofore, no escape. 

Change from this condition of things can only be looked for through the 
introduction of machinery, and the development of the bread-manufacture 
on a large scale, under a new system; and we now believe that the pro- 
duction of family bread by machinery in Boston is really a success. Differ- 
ent systems of machinery applied to bread-making have been tried ; but the 
one destined to succeed — indeed, the one which in England is already estab- 
lished on the most extensive scale — is the simple yet most ingenious and 
scientific one of Dr. Dauglish. This has been put in operation by the Boston 
Wheat and Bread Company, at their extensive works at the South End, 
where large quantities of the most wholesome and palatable bread is daily 
produced. 

Where it is so easy for every one to test a manufacture for himself, praise 
is superfluous. No space need be occupied in expatiating upon the qualities 
of this " Improved Aerated Bread," as it is called. It is too important a fact 
to pass without notice, that it is so entirely the product of mechanism that no 
hand toushes it from the opening of the flour barrels to the delivery of loaves 
from the ovens. Sifting, mixing, kneading, raising, dividing into loaves, 
weighing, and baking, are all performed by a connected series of automatic 
machinery. Indeed, it is all done in air-tight chambers, entirely pro- 
tected from the least possibility of contamination. Nothing but the purest 
flour, salt, and water, enters into the composition of the bread. By the use of 
fixed air (carbonic acid gas), produced by the fermentation of molasses, yeast 
is dispensed with, and an entirely pure and uniform result is secured. 

The superiority in point of purity and healthiness is testified to by our lead- 
ing chemists and physicians, and the rapid extension of its consumption tes- 
tifies to its acceptability with the public. It only needs to be generally known 
to be generally adopted. 

Besides the manufacture of this bread, the Wheat and Bread Company, 
possessing the right for the manufacture of the machinery for bread-making 
under the Dauglish patent, propose to engage in that business extensively, 
and will soon be prepared to establish branches in other cities, and to dispose 
of machines and rights upon the most favorable terms. Some of the. strongest 
capitalists in the country (among others Senator Sprague of Rhode Island) 
are connected with this enterprise, and to their energy and perseverance 
will in all probability be due the successful application of machinery on a 
large scale to this great and important business. Other important features in 
preparing and grinding wheat are also a part of their programme, so that it 
may lie said that the company embraces in its designs the whole scope of one 
of the most extensive, as it is most important, of the great businesses of the 
country. Their entire success in remodelling it with such great improvements 
will be cause for general congratulation. 



DR. DAUGLISH'S SYSTEM. 23 



WHOLE MEAL BREAD. 

Brown Bread (commonly called, in the United States, Graham Bread), 
made from whole meal, is as easily produced by Dr. Dauglish's aerating 
process as white bread. 

The most eminent chemists and physicians agree in recommending the 
wholesome properties of this brown bread. In Johnston's " Chemistry of Com- 
mon Life," it is spoken of as eminently nutritious and salutary. All hygienists 
and physiologists commend its healthful properties. Dr. Prout, an eminent 
writer on food, and Dr. Pereira, author of the well-known work on " Materia 
Medica," especially testify to its utility in those forms of indigestion which are 
accompanied by constipation. Dr. Prout, after speaking of it as a remedy the 
efficacy of which has long been known and admitted, expresses his surprise 
that the generality of mankind choose to consult their taste rather than their 
reason, and thus, by officiously separating what nature has beneficently com- 
bined, entail upon themselves much discomfort and misery. According to 
Dr. Headland, author of the work on the " Action of Medicines/' " Medical 
Hand-book," &c, it is more nutritive, not only by being more digestible, but 
by containing more of the elements of the body, which are shown to exist in 
this bread in the proportion of seventeen to twelve, as compared with white 
bread. The preference given to white bread over that in which the husk or 
outer portion of the wheat is ground, is, in the opinion of this physician, one 
of the matters in which the world has gone grievously wrong. 

The Aerated Brown Bread is very acceptable to many, being often pre- 
ferred to bread of fine flour. Those who do not care to use it habitually 
are often pleased with it as an occasional change ; and many families are 
unwilling to be without it. 

Those among the public who would be glad to have the Aerated Brown 
Bread would do us a favor, and contribute to their own gratification, by 
mentioning the wish to the grocer or agent of whom they purchase our 
white bread. 

It is necessary, with our machinery, that we have sale for at least ;i 
thousand loaves daily ; and, so soon as we find a demand to that extent, 
we shall commence its manufacture, using, as in our white bread, only the 
best materials. 

Relying upon the appreciation of the public, we can thus present it with 
an article as superior to the ordinary Graham Bread of the bakers as can 
well be imagined, containing no elements of fermentation or acidity, but 
entirely pure, wholesome, and sweet. 



24 IMPROVED AERATED BREAD. 



A CARD. 

Bond's Cracker Depot, 12 Canal St., 
Boston, March 1, 1866. 

Being satisfied of the peculiar excellence of the Improved Aerated Bread 
as manufactured by the Boston Wheat and Bread Company, and of the 
many advantages to be attained by a union of the manufacture of my crack- 
ers with this bread, I beg leave to inform my friends and patrons that I have 
this day sold the good-will of my cracker business to the above Company, 
the two manufactures being merged into one, under the name and style of 
the Boston Wheat and Bread Company. 

I can be found as heretofore at my old stand, which has been taken as a 
branch office and store by the above company, and from ten to twelve 
o'clock at the manufactory, 1010 Washington Street. As a partial return for 
past favors, it shall be my endeavor in the future to improve the quality, both 
of the bread and crackers, if such can be done. 

Respectfully, 

Timothy D. Bond. 



The increasing demand for Dr. Dauglish's Improved Aerated 
Bread, in Boston, has induced the Company to enlarge its facilities of 
supply ; and we expect, by May, to be able to manufacture thirty thousand 
loaves of bread, and one hundred barrels of crackers daily. 

The medium through which the bread is delivered to consumers is the 
grocer chiefly (although not all grocers sell bread) ; also bread-stores that 
are independent of the baker. Therefore, families desiring this bread have 
only to call upon their grocer until he concludes to keep a supply of it. 
The company deliver the bread daily, wholesale, to Grocers, Independent 
Bread-stores, Hospitals, Public Institutions, Hotels, Boarding Houses, Res- 
taurants, &c, in Boston and its immediate vicinity. (See remarks on Whole 
Meal Bread, page 23.) 

At the manufactory, corner of Washington and Concord Streets, can be 
had, wholesale and retail, Bread, Crackers of all kinds, and Cake. 

At the Branch-Store, 12 Canal, and 10 Merrimac Streets, Haymarket 
Square, can be had, wholesale, Crackers of all kinds, in any quantity, for 
shipping or otherwise, at the lowest cash prices. 

April 16, 1866. 



FROM SECOND PAGE OF COVER. - ) 

By the improvements of Dr. Dauglish (the patents for which are owned by 
this Company), the quantity of carbonic acid gas used is reduced to thirty 
pounds on the square inch, which prevents the sudden expansion of the 
dou^h, expedites the working of the process, secures perfect uniformity of 
results, and the bread produced is immensely improved in texture, flavor, and 
appearance; the top of the loaf is smooth, and the crust thin. 

Heretofore, also, the mixing apparatus had to remain idle while the opera- 
tion of forming the loaves was being performed ; and, vice versa, the appara- 
tus for forming the loaves had to remain idle while the mixing of the dough 
was being performed. We avoid much of this delay by attaching to the 
mixer (B) a receiver (C), into which the dough may be discharged in bulk. 
Attached to this receiver is an ingenious automatic apparatus (D), which, 
being operated conjointly with air from column (E), vesiculates and forms 
the dough into the requisite, exact, and uniform quantities for loaves; thus 
doing away with the troublesome operation of weighing each loaf sepa- 
rately. 

The carbonic acid gas — the same air which gives life to soda-water, cham- 
pagne, and all sparkling wines — is liberated from molasses, grapes, and other 
fruits, its purest source, and is conveyed from the generators (G) to the 
receiver (H),from whence it is pumped into vessel (A) to aerate the water; 
the aerated water passes into mixer (B), and is incorporated with the flour 
and salt by kneading fans ; the dough then passes into receiver (C), and 
from thence (as described) to the oven as quickly as possible, for in a few 
seconds the whole of the air or carbonic acid gas passes off'. 

The large reduction in the amount of carbonic acid gas used (from one hun- 
dred and eighty pounds down to thirty pounds pressure on the square inch) 
is not only a great economy in itself; but the strength and first cost of the 
machinery required is thereby materially reduced, and much power and fuel 
arc saved. The new machinery is also well adapted to limited space. 

The principal promoter of this enterprise, Mr. S. T. Bacon, designed and 
erected the building occupied by this Company, a view of which is shown on 
the cover. lie has visited many bakeries in this and foreign countries, and 
hazards nothing in asserting this to be the finest and best adapted in the 
world. 

It is believed, that by means of the alterations in the machinery used in 
the manufacture of Aerated Bread, and the many important results derived 
from them both as regards improvement in quality, and simplicity and 
economy in manufacture, the only obstacles remaining to its general con- 
sumption by all classes have been removed, and that the universal substitu- 
tion of bread made by the system of Dr. Dauglish for the ordinary fermented 
bread is now merely a question of time. 



BOSTON WHEAT & BREAD COMPANY, 



MANUFACTURERS OF 



Jfotrsejpto, Juris, & Cottage §wafr, 

AND 

BREAD MACHINERY, 

UNDER 

DR. DAUGLISH'S ENGLISH SYSTEM AND PATENTS. 



ALSO THE 



WORLD -EENOWNED T. D. BOND CRACKEK. 



Chemical Judges' Report on Bread at the Exhibition of the "Massa- 
chusetts Charitable Mechanic Association,' 1 ' 1 Boston, 1865. 

" No. 022. Boston Wheat and Bread Co. — Bread. — This Bread, as exhibited, 
is pure flour, salt, and water ; the loaves are of good weight, well baked, white, of line 
texture, wholesome, and quite palatable. The bakery of this Company has been repeat- 
edly visited by the members of the Committee: the good quality of flour, and extreme 
cleanliness there were noticeable, while the mode of manufacture and kneading insures 
uniformity. By a large investment of capital, this Company are enabled to provide this 
all-important article to the million; it is suitable for the iirst table in the country, ami at 
the same time is cheaper for the poorest laborer than any other bread. Contending 
against great difficulties, this Company have wrought a wonderful improvement upon 
their earlier productions, and fully merit a Silver Medal. 

A. T. Stimson, S. D. Hayes, A. S. Biro, Judges." 




Chief Office, 1010 Washington, corner Concord Street. 

Branch Officer, 12 Canal, and 10 Merrimac Streets, IIaymarket Square, 

BOSTON". 



